MARINATE: Add the thinly sliced steak to a bowl, toss with oil, adobo sauce, ancho chili powder, cumin, garlic powder, and ¾ teaspoon salt; set aside for now.

VINAIGRETTE: add the ingredients for the vinaigrette, except the oil to a blender. Run the blender on low speed to mix, then kick up to medium, slowly pour in the oil as you run the blender so that the dressing emulsifies. Pour the dressing into a glass jar and set aside for later.

VEGGIES: Spray a cast iron skillet with cooking spray and cook the red onions and bell pepper for 1-2 minutes over medium heat. Season with a tiny pinch of salt and dried oregano to make them just like chipotles! Remove to a shallow bowl and keep warm.

STEAK: Wipe down the veggie skillet. Kick the heat up to medium-high. Add the steak in a single layer (do this in at least 2 batches, so the meat doesn’t steam.) Cook for 2-3 minutes or until the meat is halfway done. You don’t want to cook it through just yet as it’ll cook in the quesadillas as well.

QUESADILLAS: In a clean skillet sprayed with cooking spray, heat a tortilla over medium heat. Add a handful of shredded cheese, ~ ¼ cup of fajita veggies, ~¼ cup of steak, and a bit more cheese to one side of the tortilla. Cover the tortilla with the other half and grill for 2-3 minutes, flipping around the halfway mark or until crisped to your liking. Serve warm with a dollop of sour cream mixed into individual bowls of the vinaigrette!